Ghormeh Sebzi
2 hours 20 minutes
This is a slow-cooked Middle eastern meat dish with beans and green vegetables and a bit of lime. You can use either lamb or beef for this. This is best made in a camp oven or casserole dish you can cook with on both the stovetop and the oven.
2 people made this
Ingredients
Serves: 4
- 750g boneless stewing lamb or beef skirt
- 1 onion finely chopped
- 4 tablespoons cooking oil
- 1 teaspoon Herbie's Spices Persian Spice Mix
- 1 1/2 cups (375ml) water
- 3 Herbie's Spices whole black limes, pierced
- 1 small tin (300g) red kidney beans
- salt and pepper
- 1 large potato, diced
- 1 bunch shallots, chopped
- 4-6 leaves silverbeet or spinach, spines removed, finely chopped
- 1/2 cup parsley, chopped
- 1/4 cup coriander leaves, finely chopped
- 1 tablespoon Herbie's Spices Fenugreek Leaves
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Preheat oven to 120 degrees C. Trim meat and cut into 2cm cubes.
- Fry onion in 2 tablespoons oil until golden. Add Persian Spice Mix and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat is sealed. Reduce heat.
- Add water, black limes, beans, salt and pepper to taste. Cover and remove to oven for 1 to 1 1/2 hours until meat is tender.
- Fry potatoes over high heat in the remaining oil until lightly browned. Add to meat, leaving oil in the pan.
- Return meat to stove top, cover and simmer for 10 minutes.
- Add prepared vegetables (shallots, silverbeet, parsley, coriander) to frying pan and fry until wilted. Add to sauce, with the fenugreek leaves, cover and simmer a further 5 minutes.
- Adjust seasoning and serve with white rice.
Additional Tips
At first tasting, this brings unexpected flavours that give your taste buds a fabulous ride! You'll be back for more.
